The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 18

225ml (8 fl oz) beer

1 tablespoon butter

2 tablespoons caster sugar

1 teaspoon salt

380g (13 oz) plain flour

3/4 teaspoon dried active baking yeast

1 egg

1 tablespoon warm water

2 tablespoons sea salt flakes, such as Maldon sea salt

MethodPrep:1hr › Cook:20min › Ready in:1hr20min

Measure first 6 ingredients in order listed into baking pan. Select: Dough/Pasta Setting and press start.

When the cycle is complete, remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a rectangle a little smaller than the dimensions of an A3 sheet of paper. With a sharp knife, cut into eighteen 2.5cm (1 in) strips. Gently pull each strip into a rope 40cm (16 in) long.

To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking trays. Do not let rise.

Reviews (5)

These were not soft/chewy but hard and dry ! The dough was very easy to handle. - 14 Jul 2008

by JODI MISHOS

2

These were very easy to make, but I will experiment a bit to get a tougher crust (my preference). - 14 Jul 2008

by BNEWHALL

1

Lovely! I used this recipe for my second-ever batch of pretzels, and they turned out perfectly. They taste like shop-bought pretzels, especially with the coarse salt. Careful with the salt, though: the pretzels are relatively small, so you don't need a lot of salt. - 14 Jul 2008